yes, milk sugars are very fattening... one solution can be to ferment the milk completely out, 36+ hours... i've just made a batch of yogurt this way and it is definitely less sweet but i think my rig was not ideal at this point, i need to go crank it up, need some more jars and start refining my procedure... i have loads of italian full fat powdered milk, it's a bit tricky to work with though, making the milk fully reconstitute takes time, seems like it needs 24 hours and lots of shaking to get it smooth... the yogurt doesn't ferment as good without the milk being fully dissolved also